and mix until blended. Add the flour mixture and mix just until combined and no traces of flour remain; do not overmix.
Step 5: Divide the baer evenly among the prepared muffin cups. Bake until a toothpick inserted into the center of a cupcake comes out with only a few crumbs aached, 22 to 24 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.
⅔ cup all-purpose flour
½ tablespoons unsweetened cocoa powder, sied¾ teaspoon baking powder
¼ teaspoon salt
½ cup ( stick) plus tablespoons unsalted buer, cut into pieces ounces biersweet chocolate, chopped¾ cup plus tablespoons sugar
large eggs
teaspoon vanilla extractFluffy Vanilla Frosting (page 0)
Yellow gel paste food coloring
Chocoate Cupcaks
A double dose of chocolate—in the form of cocoa powder and biersweet chocolate—makes these cupcakes extra rich. This recipe includes instructions for piping flowers, but you can pipe a different design, or just spread on the frosting with an icing spatula.
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Step 6: To pipe flowers on the cupcakes, place about one-fourth of the frosting in a small bowl, add 2 dabs of yellow food coloring, and mix with a rubber spatula until the frosting is evenly tinted. Fit a pastry bag with a small round tip (see page 15), then transfer the yellow frosting to the bag; set aside. Fit another pastry bag with a petal tip, then transfer the remaining white frosting to the bag.
Step 7: Pipe white petals by positioning the petal tip horizontally with the wide end in the center of the cupcake, then, while gently squeezing the bag, make a half-moon motion with the outer,thinner edge of the tip. Pipe another petal slightly overlapping the first one. Repeat until petals cover the top of the cupcake. Use the piping bag with yellow frosting to pipe a yellow center on the flower. Decorate the remaining cupcakes in the same way.
Brigh bomsBe creative and use any color combo for your flowers. Try bright petals paired with white or yellow centers.
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Yow Cupcaks
These cupcakes are the classic choice for birthday parties, but they’re perfect for any occasion. Choose between a gooey chocolate frosting and a smooth chocolate glaze, then decorate them with oodles of sprinkles.
Step 1: Preheat the oven to 350°F. Line 24 cups of two standard muffin pans with paper or foil liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and yolks one at a time, beating well aer each addition. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the vanilla and beat until combined. Add about half of the flour mixture and mix on low speed just until blended. Add the sour cream and mix on low speed just until combined. Add the remaining flour mixture and mix just until blended.
Step 3: Divide the baer evenly among the prepared muffin cups. Bake until the tops are light golden brown and a toothpick inserted into the center of a cupcake comes out clean, 22 to 24 minutes. Remove the pans from the oven and set them on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.
Step 4: If decorating the cupcakes with chocolate frosting, use a small icing spatula or a buer knife, or a pastry bag fied with a plain or star tip (see page 15), top the cupcakes with the frosting, then decorate them with sprinkles (if using). If glazing the cupcakes, spoon the chocolate glaze over the cupcakes, then decorate them with sprinkles (if using).
¾ cups cake flour tablespoon baking powder
½ teaspoon salt
cup ( sticks)
unsalted buer,
at room temperature¾ cups sugar
large eggs plus
large egg yolks teaspoons vanilla extract cup sour creamChocolate Frosting
(page ) or Rich Chocolate Glaze (page )
Sprinkles, for decorating (optional)
MAKES 24 CUPCAKES
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Chocoate-Banan Cra Pie Cupcaks
Banana cupcakes filled with vanilla cream and topped with chocolate glaze? Yes, please! For the best taste and texture, make sure your bananas are nice and ripe—they should be spoy brown and a lile so to the touch.
To make the cupcakes, preheat the oven to 350°F. Line 18 cups of two standard muffin pans with paper or foil liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium-high speed
